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This course provides practical applications in prevention, diagnosis, treatment, and rehabilitation of athletic injuries, and includes hours of supervised field, laboratory and clinical experiences in athletic training. This coursework will simultaneously satisfy remaining undergraduate requirements, as well as the core courses for the Master of Public Health MPH degree. To add insult to injury, the obnoxious customer service person on the phone refused to accept my cancellation until she badgered me with questions and hard sell tactics in a desperate attempt to keep me buying their awful food. What's the best diet for diabetes? An investigation of psychological processes and behaviors related to participation in exercise and physical activities. Students admitted into the undergraduate program are not guaranteed placement into the MDS unless they maintain a 3.
Healthy Eating Tips to Prevent, Control, and Reverse Diabetes
Aim to eat more natural, unprocessed food and less packaged and convenience foods. Carbohydrates have a big impact on your blood sugar levels—more so than fats and proteins—so you need to be smart about what types of carbs you eat. Limit refined carbohydrates like white bread, pasta, and rice, as well as soda, candy, packaged meals, and snack foods. Focus on high-fiber complex carbohydrates—also known as slow-release carbs. They are digested more slowly, thus preventing your body from producing too much insulin.
High glycemic index GI foods spike your blood sugar rapidly, while low GI foods have the least effect on blood sugar. While the GI has long been promoted as a tool to help manage blood sugar, there are some notable drawbacks. If you have diabetes, you can still enjoy a small serving of your favorite dessert now and then. The key is moderation. Reduce your cravings for sweets by slowly reduce the sugar in your diet a little at a time to give your taste buds time to adjust.
Hold the bread or rice or pasta if you want dessert. Eating sweets at a meal adds extra carbohydrates so cut back on the other carb-heavy foods at the same meal. Add some healthy fat to your dessert. Think healthy fats, such as peanut butter, ricotta cheese, yogurt, or nuts. Eat sweets with a meal, rather than as a stand-alone snack. When eaten on their own, sweets cause your blood sugar to spike. When you eat dessert, truly savor each bite. How many times have you mindlessly eaten your way through a bag of cookies or a huge piece of cake?
Can you really say that you enjoyed each bite? Make your indulgence count by eating slowly and paying attention to the flavors and textures. Reduce soft drinks, soda and juice. For each 12 oz. Try sparkling water with a twist of lemon or lime instead.
Cut down on creamers and sweeteners you add to tea and coffee. Buy unsweetened iced tea, plain yogurt, or unflavored oatmeal, for example, and add sweetener or fruit yourself. Check labels and opt for low sugar products and use fresh or frozen ingredients instead of canned goods.
Be especially aware of the sugar content of cereals and sugary drinks. Avoid processed or packaged foods like canned soups, frozen dinners, or low-fat meals that often contain hidden sugar. Prepare more meals at home. You can boost sweetness with mint, cinnamon, nutmeg, or vanilla extract instead of sugar. Refined Carbs and Sugar: Find healthy ways to satisfy your sweet tooth. Instead of ice cream, blend up frozen bananas for a creamy, frozen treat.
Or enjoy a small chunk of dark chocolate, rather than a milk chocolate bar. Start with half of the dessert you normally eat, and replace the other half with fruit. And cocktails mixed with soda and juice can be loaded with sugar. Choose calorie-free mixers, drink only with food, and monitor your blood glucose as alcohol can interfere with diabetes medication and insulin. Being smart about sweets is only part of the battle.
Sugar is also hidden in many packaged foods, fast food meals, and grocery store staples such as bread, cereals, canned goods, pasta sauce, margarine, instant mashed potatoes, frozen dinners, low-fat meals, and ketchup. The first step is to spot hidden sugar on food labels, which can take some sleuthing:. Manufacturers are required to provide the total amount of sugar in a serving but do not have to spell out how much of this sugar has been added and how much is naturally in the food.
The trick is deciphering which ingredients are added sugars. Aside from the obvious ones— sugar, honey, molasses —added sugar can appear as agave nectar, cane crystals, corn sweetener, crystalline fructose, dextrose, evaporated cane juice, fructose, high-fructose corn syrup, invert sugar, lactose, maltose, malt syrup , and more.
A wise approach is to avoid products that have any of these added sugars at or near the top of the list of ingredients—or ones that have several different types of sugar scattered throughout the list. The trick is that each sweetener is listed separately. The contribution of each added sugar may be small enough that it shows up fourth, fifth, or even further down the list.
But add them up and you can get a surprising dose of added sugar. The most damaging fats are artificial trans fats, which make vegetable oils less likely to spoil. The healthiest fats are unsaturated fats, which come from fish and plant sources such as olive oil, nuts, and avocados. Omega-3 fatty acids fight inflammation and support brain and heart health. Good sources include salmon, tuna, and flaxseeds. Good, Bad, and the Power of Omega-3s. Two of the most helpful strategies involve following a regular eating schedule and recording what you eat.
Your body is better able to regulate blood sugar levels—and your weight—when you maintain a regular meal schedule. Aim for moderate and consistent portion sizes for each meal. Start your day off with a good breakfast. It will provide energy as well as steady blood sugar levels. Eat regular small meals—up to 6 per day. Eating regularly will help you keep your portions in check. Keep calorie intake the same. To regulate blood sugar levels, try to eat roughly the same amount every day, rather than overeating one day or at one meal, and then skimping the next.
Exercise can help you manage your weight and may improve your insulin sensitivity. Why is it that apprently the longer you cook some foods i. The more well-done the pasta is, the faster it goes into your bloodstream. Al Dente takes longer, therefore blood sugar does not spike.
The longer the starch cooks the more it gets broken down and therefore, is more readily digested. Serving the pasta or potato cold has an even better gylcemic effect than reheating. Also, it would be nice if the lists had been sorted, either A-Z or lowest to highest on the GI scale. Your email address will not be published. Skip to content The glycemic index GI is a measure of the effect carbohydrates have on blood glucose levels.
Corn tortilla 52 1 oz. Croissant, plain 43 1 oz. English Muffin 77 1 oz. Kaiser roll, white 73 1 oz. White Bread, Wonderbread 80 1 oz. Drinks and Beverages Coke 58 12 oz.
Chocolate Daydream shake, RevivalSoy 25 8 oz. Gatorade 78 8 oz. Lemonade 54 4 oz. Mango Smoothie 32 4 oz. Prune juice 43 4 oz. Coffee, black 0 8 oz. Vegetables Asparagus 0 3 oz. Meals Prepared Chicken Nuggets, from frozen 46 4 oz.
Lean Cuisine Honey soy Beef 47 5 oz. Beef Stroganoff, NutriSystem 41 9 oz. Hearty Beef Stew, NutriSystem 26 8 oz. Lasagna, Nutrisystem 26 8 oz. Pot Roast 31 10 oz. Cheese Pizza 45 5 oz. Taco shells, cornmeal based 68 1 oz. Skim Milk 32 8 oz.
Vitasoy Soy Milk 24 8 oz. So to those of you who want the list sorted or changed in some way i. Thank you for this list.